Winter solstice day, day to short, night to long, welcome to the late night canteen.
Over the years, the story of "Late Night Canteen" that has attracted us is because "only food and love can not be disappointed". No matter the N version of the remake, each story is accompanied by simple and delicious home cooking, sometimes warm and sometimes sad, not only emitting the aroma of cooking, but also full of the most rustic human touch, hitting our hearts and making people tear up.
Late at night, invite friends to talk about the world, or drink silently, a variety of food can always bring warmth and comfort. Today presents six dishes suitable for late-night poisoning, grilling, brine, fried chicken, and get a moment of pleasure in the hustle and bustle of fireworks. These dishes are common and easy to operate, and are more suitable for you to cook yourself at midnight, instantly becoming the highlight of the circle of friends.
The days are short and the nights are long, and the paper is short and long. When the winter solstice and the auspicious day are good, may all the good things come as promised.
<h1 class="pgc-h-arrow-right" > chicken</h1>
Dishes are served at Beijing Cui Man Lou Restaurant
(Yue Ge Zhuang Store)
Planning / Yu Fengbo Xu Wanli
Photo/ Zhang Yang
The whole chicken is grilled, with a strong aroma, tender bone and tender flesh, and a long aftertaste.
raw material
1 net chicken, parsley, onion, dried shallot, garlic rice, sugar, chicken powder, salt, salt baked chicken powder, sand ginger powder, monosodium glutamate.
Method of production
Marinate the chicken with the rest of the raw materials for 12 hours, air dry in a ventilated place, bake in the oven for 45 minutes, take it out, fry it in 180 ° C hot oil, drain the oil, chop the pieces and plate it.
<h1 class="pgc-h-arrow-right" > emblem brine platter</h1>
Menu, photo courtesy of Grand Hyatt Hefei Hotel
Production/Wang Hai
Text/Jiang Hui
Four textures, full of refreshing taste.
Beef, fresh tripe, large intestine, Huangshan tofu, homemade brine.
Wash the beef and tripe, clean the large intestine, cook the three and set aside; wash the tofu, absorb the water, cut into 2 cm long cubes, fry in 80% hot oil until golden brown; soak the above ingredients in the homemade brine in turn, change the knife plate, and make embellishment.
The key to production: the dipping time of various ingredients must be adjusted according to their characteristics, beef takes 2 hours, tripe takes 1.5 hours, large intestine takes 40 minutes, tofu takes 20 minutes.
Chef's Tips
Brine preparation method: chicken rack, chicken feet, duck bones, pork bones plus water, green onion, ginger, coriander stalk soup, filter residue to take soup, soup with salt, pickled pepper for later; another clean pot, into the star anise, cinnamon, cardamom stir-fry, put into the soup, add a little soy sauce, sugar, sugar can be.
<h1 class= "pgc-h-arrow-right" > vegetable salad with toast anchovies</h1>
The anchovies are crispy and the vegetables are crisp and sweet, and the rich salad dressings wrap up in a multi-layered flavor.
Fresh anchovies shrimp, baguette bread, assorted salad, crushed spices, onions, eggs, garlic, salt, pepper, pickled fried powder, compound salad dressing.
Cut the baguette into thin slices; add water to make a paste, add a little egg liquid, crush the flavor and mix well; marinate the shrimp with onion, garlic, salt and pepper to taste, dip the shrimp body into the marinade fried powder paste, put it on the baguette slices for 10 minutes, wear it with a toothpick, fry it in hot oil until it is golden and crispy, remove the drain, and shape it on a plate with the assorted salad, and drizzle the compound salad sauce.
<h1 class= "pgc-h-arrow-right" > hand-torn lamb chops</h1>
Dishes are served / Shanghai long table
Photo/ Sun Bin
The meat is tender and fragrant, with a long aftertaste.
Black goat ribs with skin, fresh lemongrass, lemon leaves, cumin powder, salt, dried chili peppers, peppercorns, white wine, allspice powder, homemade sesame pepper salt powder.
Marinate the black goat ribs with cumin powder, lemongrass, salt, dried chili peppers, peppercorns, white wine, and allspice for 8 hours, wrap them in tin foil, put them in the oven, bake at 245°C for 1.5 hours, remove and serve with sesame peppercorns.
The key to production: lamb chops should be poked with a toothpick before marinating; the amount of salt marinated should be controlled, and 2000 grams of lamb chops can only be added to 300 grams of salt, otherwise the lamb will lose too much water and the meat will shrink too much after roasting.
The preparation method of sesame pepper salt: sesame seeds and peanuts are fried and crushed, and mixed with cumin powder and pepper salt in the same proportion.
<h1 class="pgc-h-arrow-right" > Jiangnan flower carved drunken shrimp</h1>
Menu, Photo courtesy of Park Hyatt Beijing Jinting
Production/Yu Qiang
The simple cooking method preserves the most original umami taste of shrimp, the sweetness of shrimp meat collides with the aroma of flower carving wine, and the salty plum and tangerine peel in the sauce can't help but make people feel appetizing and fragrant between the mouths.
500 grams of live white shrimp, 1 yellow lemon, 30 grams of ginger, 20 grams of garlic, 50 grams of salty plums, 60 grams of tangerine peel, 30 grams of fresh lemongrass, 2 star anise, 0.2 grams of cinnamon, 8 grams of peppercorns, 4 pieces of fragrant leaves, 50 grams of shallots, 2 bell peppers, 600 grams of flower carving wine, 400 grams of white sugar, 250 grams of light soy sauce.
Clean the live white shrimp, blanch until cooked, fish out the soaked ice water; mix the rest of the raw materials to make a flower carved drunken shrimp juice, put in the blanched white shrimp and soak for 6 hours, plate and make embellishments.
<h1 class="pgc-h-arrow-right" > Argentinian fried fries</h1>
Dishes are served at the /Beijing Argentinian Steakhouse
Production/Reincarnation of the King
Text/Jiang Meijuan
Vanilla oil is made of olive oil made of thyme, french incense and other five kinds of fresh herbs boiled daily with fresh parsley, which is pleasant and brings a different flavor to the fries.
Large fries, minced garlic, salt, vanilla oil.
Fry the large french fries in the fryer until crispy and golden brown, remove and sauté with minced garlic and vanilla oil, add salt to taste, and serve on a plate.
This article is selected from the 12th and 11th issues of Chinese Cuisine in 2020, welcome to forward it. All the content of this headline number is unauthorized, and it is refused to be reproduced, and infringement will be investigated. If you need to reprint, please contact the background, and can only be reprinted after obtaining authorization. When reprinting, please indicate the source and author's signature in a prominent position.
Responsible editor| Sun Yang